But somewhere along the way, the idea of having people over for dinner or a party appears to have shifted from enjoying friends and family to ensuring everything is picture perfect — as if pulled from a magazine spread or something pinned to a Pinterest board. Entertaining has, for some of us, become a panic-inducing, stressful idea that is almost enough to make us give it up entirely.

“People’s standards are too high when it comes to entertaining,” says Julie Van Rosendaal, cookbook author and food blogger whose latest book, Gatherings (co-written with Jan Scott), is focused on bringing people together over food and taking the anxiety out of entertaining. “They feel it all has to be perfect and made from scratch.”

It doesn’t have to be like that, she says.

“Holiday entertaining is the time of year when I think of that phrase, ‘Those who matter don’t mind and those who mind, don’t matter.’ People are there to see you, not how clean your house is,” she says.

Chef Michael Allemeier, an instructor in the culinary program at the Southern Alberta Institute of Technology, shares her philosophy. “The sole reason for entertaining is to enjoy your friends.”

It’s a belief he often puts into practice. The man who has helmed the kitchens of Teatro and Mission Hill Winery before taking a position teaching the next generation of chefs is known for his “record parties” that feature good wine, great food and plenty of vinyl. His time in the fast-paced restaurant world has translated well to entertaining at home.

Since the focus for him is to hang out with the people he’s invited to his house, Allemeier says his first rule of entertaining is to not ignore the guests. That means doing up to 90 per cent of the work before they arrive. Like a restaurant doing much of their mise en place in advance so food can be prepared quickly when diners arrive and order, Allemeier uses the same approach. “The more you can do in advance, the better time you’re going to have.”

Choosing dishes that are done mostly ahead of time — such as the root beer-glazed pork belly one he shares below — alleviates any last-minute panic since much of it is cooked in advance and frees the host from the kitchen.

“We don’t want to be locked in the kitchen,” he says.

He also suggests accepting guests’ offers to help, which helps get the food ready while still spending time together.

Van Rosendaal also believes in putting guests to work, by hosting a potluck. “People want to bring something to the party,” Van Rosendaal says. “Tell them to bring food and then you know there’s enough.”

Instead of spending all the time in the kitchen, she also suggests simply buying food that will please the crowd and not take much effort. Cheese and charcuterie platters are easy to put together, as are mezze platters featuring hummus, pita and olives and other Mediterranean goodies. She buys tiles from home depot, affixes little felt pieces on the bottom and uses them as serving dishes.

Round out the offerings with a big, fruity punch (such as the one from Gatherings’, below).

If a New Year’s Eve party isn’t in the cards this week, these tips could still form the basis of a resolution: make 2015 the year the stress over entertaining stops and the joy of hosting loved ones starts.

“It’s only food at the end of the day,” says Allemeier. “Have fun with it.”

Root Beer Braised Pork Belly

This recipe from chef Michael Allemeier embodies his entertaining ethos that doing things ahead is the way to go. A little planning is needed, but it gives you more time with guests later.

Ingredients:

2 lb (1 kg) lean pork belly, cut into four squares

1 Fresno pepper, cut in half

3/4-inch (2-cm) piece ginger, peeled and cut in half

3 cloves garlic, crushed

2 whole green onions, root cut off

1 cinnamon stick

1 bay leaf

2 star anise

2 cloves

2 cups (500 mL) root beer

7 tbsp (100 mL) soya sauce

3/4 cup plus

1 tbsp (200 mL) red wine

6 tbsp (90 mL) brown sugar

6 cups (1.5 L) chicken stock

4 cups (1 L) water

Method:

Place all ingredients, except the pork belly, in a large pot and bring up to a simmer over medium heat, skimming as it starts to simmer. Add the pork belly and cover with a plate to keep it submerged. Let it simmer for 2 hours.

Remove the pork from the liquid. Loosely wrap in parchment paper and press the pork belly between two trays, refrigerating overnight. Strain the cooking liquid and let cool, then also refrigerate. Remove the fat from the cooking liquid and discard.

Portion the pork belly into 10 pieces and add to the cooled cooking liquid, storing until needed.

To reheat, place the pork belly slices in a large pan and cover with the cooking liquid. Heat over medium-high heat until the liquid has reduced and the pork belly is glazed and shiny.

Serve immediately with steamed rice and sliced green onions, using some of the reduced glaze as a sauce.

Serves 10.

Brunch Punch

This recipe from Gatherings by Jan Scott and Julie Van Rosendaal is non-alcoholic, which makes it great for kids or designated drivers. Serve with some sparkling wine for those looking for a little kick.